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Gambit's 2018 winter restaurant guide: Louisiana Contemporary 

click to enlarge Bayona Chef de cuisine Eason Barksdale prepares salted redfish over spicy shellfish soup with marinated mussels, roasted fingerling potatoes, spinach and fennel salad.

Photo by Cheryl Gerber

Bayona Chef de cuisine Eason Barksdale prepares salted redfish over spicy shellfish soup with marinated mussels, roasted fingerling potatoes, spinach and fennel salad.

Allegro Bistro
Energy Centre, 1100 Poydras St., Suite 150, (504) 582-2350; www.allegrobistro.com
A grilled pastrami chicken sandwich is topped with applewood-smoked bacon, melted Swiss cheese, lettuce, tomato and Thousand Island dressing on a brioche bun. Reservations recommended. Lunch Mon.-Fri. $$

Angeline
1032 Chartres St., (504) 308-3106; www.angelinenola.com
Braised beef oxtail comes with rye flour dumplings, sweet potato puree, marinated onions and collard greens, creme fraiche, caraway and rye flour chips. Reservations accepted. Dinner Wed.-Sun., brunch Fri.-Sun. $$$

Apolline
4729 Magazine St., (504) 894-8881;  www.apollinerestaurant.com
Seared diver scallops are served with Gulf shrimp, corn maque choux and San Marzano tomatoes. Reservations accepted. Brunch and dinner Tue.-Sun. $$$

Atchafalaya
901 Louisiana Ave., (504) 891-9626; www.atchafalayarestaurant.com
Savory beignets are filled with house-made boudin and Louisiana crawfish and are served with pepper jelly, hot mustard, sweet pickles and puffed amaranth. Reservations recommended. Dinner daily, brunch Thu.-Mon. $$$

Balise
640 Carondelet St., (504) 459-4449; www.balisenola.com
A braised pork shank is served with ricotta dumplings, cherry tomatoes, cipollini onions and pork jus. Reservations recommended. Dinner daily. $$$

Bayona
430 Dauphine St., (504) 525-4455; www.bayona.com
Peppered lamb loin is served with herbed goat cheese and zinfandel sauce. Reservations recommended. Lunch Wed.-Sat., dinner Mon.-Sat. $$$

Bistreaux at Maison Dupuy
Maison Dupuy, 1001 Toulouse St., (504) 586-8000; www.maisondupuy.com/dining
Seafood linguine features shrimp, crabmeat, house-made pasta, butternut squash, cherry tomatoes, oyster mushrooms and crab butter. Reservations accepted. Breakfast, lunch and dinner daily. $$$

Bistro Byronz
1901 Highway 190, Mandeville, (985) 951-7595; www.bistrobyronz.com
Artichoke cakes are topped with sauteed spinach Alfredo, diced tomatoes and Parmesan and feta cheeses. Chicken and shrimp are optional additions. Reservations accepted for large parties. Lunch and dinner Mon.-Sat. $$

Bistro Daisy
5831 Magazine St., (504) 899-6987; www.bistrodaisy.com
Gulf seafood bouillabaisse features saffron and Herbsaint broth and a rouille crouton. Reservations recommended. Dinner Tue.-Sat. $$$

Bobby Hebert's Cajun Cannon
4101 Veterans Memorial Blvd., Metairie, (504) 324-6841; www.bobbyheberts.com
Bobby & Deke's Mardi Gras pasta features shrimp, crawfish tails, bell peppers and onions in Alfredo sauce. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat. $$

Boucherie
1506 S. Carrollton Ave., (504) 862-5514; www.boucherienola.com
Smoked wagyu beef brisket comes with garlic Parmesan fries. Reservations recommended. Lunch Tue.-Sat., dinner Mon.-Sat., brunch Sun. $$

Brennan's Restaurant
417 Royal St., (504) 525-9711; www.brennansneworleans.com
Eggs Hussarde features poached eggs over house-made English muffins, Canadian bacon, hollandaise and marchand de vin sauce. Reservations recommended. Brunch, lunch and dinner daily. $$$

Briquette
701 S. Peters St., (504) 302-7496; www.briquettenola.com
Lamb shank puttanesca is served over angel hair pasta with gremolata. Reservations accepted. Dinner daily. $$

Broussard's
819 Conti St., (504) 581-3866; www.broussards.com
Fried Gulf oysters are served with Herbsaint creamed spinach and applewood-smoked bacon. Reservations accepted. Dinner daily, brunch Fri.-Sun. $$$

Cafe Adelaide & The Swizzle Stick Bar
Loews New Orleans Hotel, 300 Poydras St., (504) 595-3305; www.cafeadelaide.com
South Peters Sardou features a poached egg over smoked pork debris and a garlic-roasted artichoke and spinach cake with Herbsaint cream and smoked paprika hollandaise. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$

Cafe Lynn
2600 Florida St., Mandeville, (985) 624-9007; www.cafelynn.com
Slow-roasted duck confit is served with Dijon mustard cream sauce. Reservations recommended. Lunch Tue.-Fri., dinner Tue.-Sun., brunch Sun. $$$

Carousel Bar & Lounge
Hotel Monteleone, 214 Royal St., (504) 523-3341; www.hotelmonteleone.com
Blue crab and Louisiana crawfish beignets are served with remoulade. No reservations. Lunch and dinner daily. $$

Carrollton Market
8132 Hampson St., (504) 252-9928; www.carrolltonmarket.com
House-made tagliatelle is served with beef shank ragu, rainbow chard and oyster mushrooms. Reservations accepted. Dinner Tue.-Sat., brunch Thu.-Sun. $$$

CellarDoor
916 Lafayette St., (504) 265-8392; www.cellardoornola.com
Creole nachos are cracklings topped with braised pork belly, red bean puree, pickled okra, corn chow chow and pepper Jack cheese. Reservations accepted. Dinner Mon.-Sat., late-night Fri.-Sat. $$

Chais Delachaise
7708 Maple St., (504) 510-4509; www.chaisdelachaise.com
Chais steak bruschetta features Two Runs Farm grilled bavette steak with Peruvian sauce and Mahon cheese. Dinner Tue.-Sat., brunch Sat.-Sun. $$

Chartres House
601 Chartres St., (504) 586-8383; www.chartreshouse.com
A grilled Louisiana Gulf fish fillet is served with crawfish stuffing, lemon butter, steamed vegetables and Cajun potatoes. Reservations accepted. Lunch, dinner and late-night daily. $$

Cheesecake Bistro by Copeland's
2001 St. Charles Ave., (504) 593-9955; www.copelandscheesecakebistro.com
Paneed chicken breast is served over crawfish linguine with spicy crawfish cream sauce. Reservations accepted. Lunch and dinner daily, brunch Sun. $$

Clancy's
6100 Annunciation St., (504) 895-1111; www.clancysneworleans.com
House-made gnocchi are topped with crabmeat, mushrooms and sweet corn cream sauce. Reservations required. Lunch Thu.-Fri., dinner Mon.-Sat. $$$

The Columns Hotel
3811 St. Charles Ave., (504) 899-9308; www.thecolumns.com
Sunday brunch features a fillet of blackened grouper served with lemon grass beurre blanc and grilled asparagus. Reservations accepted. Breakfast and dinner daily, lunch Fri.-Sat., brunch Sun. $$

Commander's Palace
1403 Washington Ave., (504) 899-8221; www.commanderspalace.com
Cast iron-seared Muscovy duck breast comes with house-made five-spice duck sausages, sweet potato boulangere, crispy sage and a smoky duck jus roti. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$

The Country Club
634 Louisa St., (504) 945-0742; www.thecountryclubneworleans.com
Pan-roasted Louisiana white shrimp are served with pecan and green onion popcorn rice, charred cherry tomatoes, red beans, sweet corn and pressed basil. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$

Creole House Restaurant & Oyster Bar
509 Canal St., (504) 323-2109; www.creolehouserestaurant.com
Canal Street redfish is a panko-crusted fillet topped with sauteed shrimp and Cajun garlic sauce and served with sauteed vegetables. No reservations. Breakfast, lunch and dinner daily, late-night Fri.-Sat. $$

Criollo
Hotel Monteleone, 214 Royal St., (504) 681-4444; www.criollonola.com
The shrimp, blue crab and avocado stack features a chilled shrimp over guacamole, crabmeat and tomato coulis. Reservations recommended. Breakfast, lunch and dinner daily. $$$

DTB
8201 Oak St., Suite 1, (504) 518-6889; www.dtbnola.com
Crispy duck confit is served with charred cabbage, citrus, sweet potato and pecan vinaigrette. Reservations accepted. Dinner Mon.-Sat., brunch Fri.-Mon. $$$

Dante's Kitchen
736 Dante St., (504) 861-3121; www.danteskitchen.com
Redfish "on the half-shell" is a grilled skin-on redfish fillet topped with jumbo lump crabmeat and herb salad. Reservations accepted. Dinner Wed.-Sun., brunch Sat.-Sun. $$$

Deuce McAllister's Ole Saint Kitchen and Tap
132 Royal St., (504) 309-4797; www.olesaint.com
Louisiana shrimp and jalapeno-cheddar grits are served with andouille and piquillo peppers. Reservations recommended. Breakfast, lunch and dinner daily. $$

Dick & Jenny's
4501 Tchoupitoulas St., (504) 894-9880; www.dickandjennys.com
Blackened Gulf drum is served with crab fried rice and sauce piquant. Reservations accepted. Dinner Wed.-Sun. $$$

Eat New Orleans
900 Dumaine St., (504) 522-7222; www.eatnola.com
The Trio includes chicken and andouille gumbo, butter beans and shrimp, and a green bell pepper stuffed with beef, shrimp and Parmesan cheese with rice on the side. Reservations accepted. Lunch Tue.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. $$

Foundation Room
House of Blues, 225 Decatur St., third floor, (504) 310-4976; www.hob.com
Pan-seared diver scallops are served with squash salad, lobster-pancetta relish and orange-parsley butter. Reservations required. Dinner Wed.-Sat. $$$

Gabrielle Restaurant
2441 Orleans Ave., (504) 603-2344; www.facebook.com/garbriellerestaurant
Slow-roasted duck basted with an orange-sherry sauce is served with crimini mushrooms, red peppers and fried shoestring potatoes. Reservations recommended. Dinner Tue.-Sat. $$$

Gautreau's Restaurant
1728 Soniat St., (504) 899-7397; www.gautreausrestaurant.com
Pan-roasted speckled trout is served with citrus-Pommery beurre blanc, smoked porcini mushrooms, shaved Brussels sprouts and sweet potatoes. Reservations recommended. Dinner Mon.-Sat. $$$

Herbsaint Bar and Restaurant
701 St. Charles Ave., (504) 524-4114; www.herbsaint.com
Muscovy duck leg confit is served with dirty rice and citrus gastrique. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. $$$

High Hat Cafe
4500 Freret St., (504) 754-1336; www.highhatcafe.com
A fried catfish basket includes french fries, coleslaw, house-made pickles and hushpuppies. Reservations accepted for large parties. Lunch and dinner daily. $$

Jacmel Inn
903 E. Morris Ave., Hammond, (985) 542-0043;  www.jacmelinn.com
A half duckling is served with boudin, slab bacon, sweet potatoes and cranberry glaze. Reservations recommended. Lunch Wed.-Fri., dinner Tue.-Sun., brunch Sun. $$

Jacques-Imo's Cafe
8324 Oak St., (504) 861-0886; www.jacquesimos.com
Cajun bouillabaisse features oysters, shrimp and fish in a spicy broth. Reservations accepted. Dinner Mon.-Sat. $$$

K-Paul's Louisiana Kitchen
416 Chartres St., (504) 596-2530; www.kpauls.com
Sunken Pirogue Avery Island is a deep-fried half eggplant filled with beef and peppers and served over mashed potatoes. Reservations recommended. Lunch Thu.-Sat., dinner Mon.-Sat. $$$

Kingfish
337 Chartres St., (504) 598-5005; www.kingfishneworleans.com
Molasses-cured duck breast is served with sweet potato and andouille hash and bourbon cane syrup. Reservations accepted. Lunch and dinner daily, brunch Sat.-Sun. $$$

LMNO
Le Meridien New Orleans Hotel, 333 Poydras St., (504) 525-9444; www.lmnonola.com
Braised short ribs are served with mashed sweet potatoes, stewed tomatoes and okra and fried onions. Reservations accepted. Breakfast, lunch and dinner daily, brunch Sat.-Sun. $$

La Petite Grocery
4238 Magazine St., (504) 891-3377; www.lapetitegrocery.com
Turtle bolognese is served with bucatini, sherry, parsley and a fried soft-boiled egg. Reservations recommended. Lunch Tue.-Sat., dinner daily, brunch Sun. $$$

Legacy Kitchen
91 Westbank Expressway, Gretna, (504) 513-2606; 700 Tchoupitoulas St., (504) 613-2350; 759 Veterans Memorial Blvd., Metairie, (504) 309-5231; 817 Common St., (504) 827-1651; www.legacykitchen.com
The Legacy Burger is topped with caramelized onions, baby portobello mushrooms and Swiss cheese and served with shoestring potatoes. Reservations recommended. Hours vary by location. $$$

Luke
333 St. Charles Ave., (504) 378-2840; www.lukeneworleans.com
Jumbo Louisiana shrimp are sauteed with garlic, thyme, piquillo peppers, tomato, Creole spices, andouille and green onion-pork sausages and served over roasted jalapeno grits with melted mozzarella. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. $$$

Lula Restaurant Distillery
1532 St. Charles Ave., (504) 267-7624; www.lulanola.com
Urban South Holy Roller IPA-braised baby back ribs are brushed with a blackberry-ginger glaze and served with grilled sweet corn on the cob and Creole coleslaw. Reservations accepted. Lunch and dinner daily. $$

M Bistro
The Ritz-Carlton New Orleans, 921 Canal St., (504) 262-5048; www.ritzcarlton.com
A Taste of New Orleans is a three-course meal that includes seafood and andouille gumbo, blackened redfish topped with shrimp etouffee and fried okra, and cinnamon bread pudding with Nutella ice cream. Reservations accepted. Breakfast, lunch and dinner daily. $$$

Meauxbar
942 N. Rampart St., (504) 569-9979; www.meauxbar.com
Roasted chicken breast comes with black lentils, bacon lardon and sweet and sour prunes. Reservations recommended. Dinner daily, late-night Fri.-Sat., brunch Sat.-Sun. Checks accepted. $$$

Meribo
326 Lee Lane, Covington, (985) 302-5533; www.meribopizza.com
Pasta carbonara is black pepper tagliolini with Parmesan and a cured egg yolk. No reservations. Lunch and dinner Tue.-Sun., brunch Sun. $$

Mr. B's Bistro
201 Royal St., (504) 523-2078; www.mrbsbistro.com
Barbecue Gulf shrimp are served in their shells with butter and Worcestershire sauce and French bread. Reservations recommended. Lunch Mon.-Sat., dinner daily, brunch Sun. $$$

Muriel's Jackson Square
801 Chartres St., (504) 568-1885; www.muriels.com
A wood-grilled double-cut pork chop is topped with Louisiana sugar cane-apple glaze and served with candied pecan sweet potatoes and greens. Reservations recommended. Lunch Mon.-Fri., dinner daily, brunch Sat-Sun. $$$

Oak
8118 Oak St., (504) 302-1485; www.oaknola.com
Fried Brussels sprouts are topped with pancetta and house glaze. No reservations. Dinner Tue.-Sat., late-night Thu.-Sat. $

Orleans Grapevine Wine Bar & Bistro
720 Orleans Ave., (504) 523-1930; www.orleansgrapevine.com
Prince Edward Island mussels are served in saffron tomato broth and topped with crabmeat, applewood-smoked bacon and basil aioli. Reservations accepted for large parties. Dinner daily. $$

Palace Cafe
605 Canal St., (504) 523-1661; www.palacecafe.com
Andouille-crusted Gulf fish is topped with Crystal hot sauce beurre blanc and chive aioli and served with seasonal vegetables. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. $$$

Palmettos on the Bayou
1901 Bayou Lane, Slidell, (985) 643-0050; www.palmettosrestaurant.com
Slow-roasted red chili-rubbed duck is served with mashed potatoes, cebollitas, sweet potato crisps and an orange and red chili mole. Reservations recommended. Lunch Tue.-Sat., dinner Tue.-Sun., brunch Sun. $$$

The Pelican Club
312 Exchange Place, (504) 523-1504; www.pelicanclub.com
Whole flounder is lightly breaded, fried and topped with sauteed sea scallops, jumbo shrimp and a spicy chili sauce and comes with jasmine rice. Reservations recommended. Dinner daily. $$$

Petit Lion
Troubadour Hotel, 1111 Gravier St., (504) 518-5500; www.petitlionnola.com
The cochon de lait plate includes two pork preparations and butternut squash, mustard and blackberry. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. $$

The Red Maple
1036 Lafayette St., Gretna, (504) 367-0935; www.theredmaple.com
Veal Oscar is paneed veal topped with jumbo lump crabmeat in lemon beurre blanc. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. $$$

Restaurant Cypress
4426 Transcontinental Drive, Metairie, (504) 885-6885; www.restaurantcypress.com
Slow-roasted duck is served with huckleberry glaze and andouille and cornbread dressing. Reservations accepted. Dinner Tue.-Sat. $$

Restaurant des Familles
7163 Barataria Blvd., Crown Point, (504) 689-7834; www.desfamilles.com
Alligator-stuffed mushrooms are served with alligator sauce piquante. Reservations recommended. Lunch and dinner daily. $$

Restaurant R'evolution
777 Bienville St., (504) 553-2277; www.revolutionnola.com
"Triptych of Quail" includes a Southern fried quail, one stuffed with boudin and one glazed with absinthe. Reservations recommended. Lunch Fri., dinner daily, brunch Sun. $$$

Sac-a-Lait
1051 Annunciation St., (504) 324-3658; www.sac-a-laitrestaurant.com
Hot quail is served with 400-day-old fermented cayenne, honey, lemon grass, papalo, almonds and habanero pepper. Reservations accepted. Dinner Tue.-Sat. $$$

Saint Cecilia
91 French Market Place, (504) 522-5851; www.stcecilianola.com
At brunch, oyters Benedict features flash-fried cornmeal dusted oysters, poached eggs, spinach and Herbsaint sauce and hash browns. Reservations accepted. Breakfast, lunch and dinner Thu.-Mon. $$

SoBou
310 Chartres St., (504) 552-4095; www.sobounola.com
Chuletas Can-Can is a Puerto Rican-style pork chop for two that is cut to include the loin and pork belly. It comes with andouille dirty rice and saffron pickled apples. Reservations accepted. Breakfast and lunch Mon.-Fri., dinner daily, brunch Sat. $$

Steamboat Natchez
Toulouse Street Wharf, 400 Toulouse St., (504) 586-8777; www.steamboatnatchez.com
The steamboat's dinner menu includes blackened fish Lafitte topped with crawfish etouffee. Reservations required. Lunch Mon.-Sat., dinner daily, brunch Sun. $$$

Sylvain
625 Chartres St., (504) 265-8123; www.sylvainnola.com
Buffalo-style veal sweetbreads are served with apple-celery slaw and Sylvain hot sauce. Reservations accepted. Lunch Fri.-Sun., dinner daily, late-night Fri.-Sat. $$

Tableau
616 St. Peter St., (504) 934-3463; www.tableaufrenchquarter.com
Grilled lamb chops come with roasted root vegetables, tasso hash, Crystal butter sauce and pepper jelly. Reservations accepted. Dinner and brunch daily. $$$

Tommy's Cuisine
746 Tchoupitoulas St., (504) 581-1103; www.tommyscuisine.com
A sauteed fish fillet is topped with grilled shrimp, roasted red peppers and beurre blanc and served with corn maque choux. Reservations recommended. Dinner daily. $$$

Toups South
Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., (504) 304-2147; www.toupssouth.com
A stack of fried pork chops (for two) is served with pickled squash, coffee aioli and white bread. Reservations accepted. Lunch and dinner Mon. and Wed.-Sat., brunch Sun. $$

Trenasse
444 St. Charles Ave., (504) 680-7000; www.trenasse.com
Slow-smoked braised short rib is served over stone-ground pepper Jack grits with sauteed green beans. Reservations accepted. Lunch Mon.-Sat., dinner daily, brunch Sun. $$

Trinity
1117 Decatur St., (504) 325-5789; www.trinityrestaurantneworleans.com
Seared snapper is served with bok choy, citrus butter, pecans and red onion jam. Reservations accepted. Dinner daily, brunch Fri.-Sun. $$$

Truck Farm Tavern
11760 River Road, St. Rose, (504) 699-0099; www.truckfarmtavern.com
A bourbon-glazed pork chop is served with bourbon jus, pickled peaches, collard greens and roasted corn, poblano pepper and cheddar cheese grits. No reservations. Lunch Mon.-Sat., dinner Thu.-Sat. $$

Upperline Restaurant
1413 Upperline St., (504) 891-9822; www.upperline.com
Roasted duckling is served with garlic-port or ginger-peach sauce. Reservations recommended. Dinner Wed.-Sun. $$$

Vacherie
Hotel St. Marie, 827 Toulouse St., (504) 207-4532; www.vacherierestaurant.com
The Taste of Vacherie sampler includes seafood gumbo, shrimp etouffee, pork belly, collard greens and fried green tomatoes topped with remoulade. Reservations recommended. Breakfast Mon.-Fri., dinner Tue.-Sat., brunch Sat.-Sun. $$

Vessel NOLA
3835 Iberville St., (504) 603-2775; www.vesselnola.com
Spicy lamb sausage tagliatelle is served with Tuscan kale, pecorino cheese and mint. Reservations accepted. Dinner daily, brunch Sun. $$$



African | American | Bar & Grill | Barbecue
Brewpub | Burgers | Cafe | Cajun | Caribbean/Cuban/Jamaican
Chinese | Coffee & Dessert | Contemporary | Creole
Deli | Diner | French | German | Greek | Indian/Pakistani
Italian | Japanese/Sushi | Korean | Latin American
Louisiana Contemporary | Mediterranean/Middle Eastern
Mexican | Music & Food | Neighborhood | Pan-Asian
Pizza | Sandwiches & Po-boys | Seafood | Soul Food
Steakhouse | Tapas/Spanish | Thai | Vietnamese

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